Рет қаралды 173,592
Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3)
and tips on how to pull it off on a weekday
#becauseittastesgood
Sous-vide guide (equipment, basic info, etc):
• Sous-Vide Like a Pro -...
Time and Temp for Chicken Breasts: 141F (60.5C) for 1 hour
Salsa Verde:
1 packed cup of fresh parsley, cilantro, or mint leaves
2 tsp lemon zest
1 Tbsp lemon juice
1 garlic clove roughly chopped
1/4 cup pine nuts or walnuts
1/3 cup olive oil
Salt to taste
Place everything in a blender and puree, scraping down a few times, until you get a uniform consistency. If the sauce isn't processing nicely (this will depend on your food processor), add more oil until it's moving nicely.
Kale video: • Kale (Better than Kale...
Almond Cream Sauce
2 Tbsp heavy cream
2 Tbsp coarse almond butter
1 Tbsp salsa verde (or some chopped herbs and a squirt of lemon)
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie...
FACEBOOK: / helenskitchencooking
TWITTER: / helenrennie1
INSTAGRAM: / helen.rennie